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Summary: Here’s an exotic-tasting, low residue recipe to make some home-made Steamed Chinese Dumplings with Asian Dipping Sauce from the Culinary Couple’s Creative Colitis Cookbook, a collection of 100 low-fiber, non-dairy recipes for those following a ulcerative colitis diet.

Note: Preparation time for this recipe is about 1 1/2 hours. However, dumpling filling and dipping sauce can be made ahead of time.

Divide the flour into two separate bowls. In the first bowl, add 1/4 cup of cold water and mix with a spoon until a dough forms. In the second bowl, add the 6 oz. of boiling water and mix with a spoon until a dough forms.

Place 1 tbs. of additional flour on a work surface. Remove the dough from the bowls and knead them together on the floured work surface for 10 minutes. Form the dough into a ball and then cover with a dry cloth and allow it to rest for 1 hour.

Divide the dough into 24 evenly sized pieces by cutting the dough ball into 1/8’s. Roll the pieces into a log and cut it into three, then roll the dough into little balls (use additional flour if necessary). In the palm of your hand, flatten the dough into 3 1/2 inch circles.

Fold the dough circle in half over the filling to make a half moon shape. Press the edges together to seal the dumpling. Turn the dumpling so the straight edge is facing you.

Fold the two corners located at 9 and 3 o’clock to the center at 12 o’clock and press the dough to seal. Cook the dumplings in two batches in boiling water for 6 minutes. Remove from the water with a slotted spoon. Serve with oriental dipping sauce.